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Steak and Vegetable Soup

Steak and Vegetable Soup Recipe

  • 1/2 pound boneless top loin steak (New York strip or shell), trimmed of excess fat and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, thinly sliced
  • 2 celery ribs, halved lengthwise and thinly sliced crosswise
  • 3 garlic cloves, finely chopped
  • 2 teaspoons finely chopped thyme
  • 1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup diced tomatoes with some juice (from a 14-oz can)
  • 1 3/4 cups beef broth
  • 2 1/4 cups water
  • 2 cups chopped kale leaves
  • 1 cup medium egg noodles, cooked
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